Restaurant Manager

A Restaurant Manager oversees the daily operations of a food service establishment, ensuring smooth front- and back-of-house functions, customer satisfaction, staff management, inventory control, financial oversight, and compliance with health and safety regulations. Key responsibilities include staff scheduling and training, managing budgets and supplies, maintaining food quality, resolving customer issues, and implementing marketing strategies to improve sales and profitability. Key Responsibilities

• Operational Management: Oversees all day-to-day operations for both the front-of-house (servers, hosts) and back-of-house (kitchen staff), ensuring efficiency and flow.
• Staff Management: Recruits, hires, trains, schedules, and supervises restaurant staff, providing feedback, and appraising performance.
• Customer Service: Ensures high levels of customer satisfaction, handles complaints, and builds a positive customer experience and restaurant culture.
• Inventory & Supplies: Monitors inventory levels, orders necessary supplies and food, and works with suppliers to ensure quality and value while staying within budget.
• Financial Management: Controls operational costs, tracks revenues and expenses, manages budgets, and identifies opportunities to reduce waste and increase profitability.
• Compliance: Ensures strict adherence to all health, safety, and sanitation regulations, as well as company policies.
• Marketing & Sales: Implements marketing strategies, promotes the business, and develops initiatives to increase sales and attract customers.
• Reporting: Creates and analyzes reports on key performance metrics, such as sales, labor costs, and inventory.

Essential Skills and Qualifications

• Strong leadership and communication skills.
• Experience in the hospitality and food service industry.
• Problem-solving abilities and strong attention to detail.
• Ability to create work schedules and manage budgets.
• Knowledge of food safety, sanitation, and health regulations.
• A passion for hospitality and customer service.
• Often, a degree in hospitality or a related field is preferred, along with a Food Handler Certification.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person